Monday, February 25, 2008

Butternut Squash Soup

Here is a soup I made yesterday. It is mildly spicy and fantastic with really good crusty bread.

I'm going to scrapbook this picture. I'm making an 8X8 scrapbook of all the recipes that I really love.

I'll post the page when it's done. In the mean is the recipe for anyone who wants to try it.

3 Tablespoons unsalted butter
1 large onion, chopped
2 tablespoons curry powder
1 teaspoon chili powder
5 cups chicken broth
salt and pepper
3 pounds butternut squash, peeled, seeded and cubed
3 cups granny smith apples, peeled, cored, and chopped
½ cup heavy cream
1 tablespoon parsley or cilantro

In a large heavy pot, melt butter over medium heat. Add onions and saute
until translucent. Add curry and chili powder, cook 5 minutes. Add
2 ½ cups broth, squash, apples, salt and pepper. Bring to a boil, reduce
heat, cover and simmer for 30-45 minutes.

Strain soup, reserving liquid. Puree
vegetables until smooth, return to pan
with liquid, add remaining broth and
heavy cream. Return to simmer
and serve in warm bowls, garnish
with parsley.

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